- TM 6
- TM 5
- TM 31
Ingredients
Cheese Blend
- 80 g Parmesan cheese, Cubed 2cm
- 200 g Cheddar cheese, Cubed 2cm
Tomato Sauce
- 1 brown onion, peeled, halved
- 5 cloves garlic, peeled
- 20 g olive oil
- 2 Zucchinis, cut into 3-4 pieces
- 1 carrot
- 150 g red capsicum
- 150 g fresh mushrooms
- 80 g sun-dried tomatoes
- 1 can canned diced tomatoes
- 150 g tomato paste
- 150 g water
- 1 tsp salt
Cannelloni Mix
- 1 brown onion, (small/medium) peeled, halved
- 1 cloves garlic, peeled
- 20 g olive oil
- 250 g spinach, fresh or frozen (defrost & squeeze out liquid)
- 500 g ricotta cheese, refer to cookidoo for recipe to make your own
- 70 g Milk
- .5 tsp salt
- 250 g cannelloni shells
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 190 degrees.
- Add Parmesan to mixing bowl & grate 8 seconds on speed 8
Transfer to bowl - Add cheddar cheese to mixing bowl & grate 7 seconds, speed 7
Transfer to separate bowl - Add onion, garlic & olive oil to clean mixing bowl & chop 4 seconds, speed 5.
- Scrape down bowl & saute 5 minutes, varoma, speed 1. MC off.
- Add zucchini, carrot, capsicum, mushroom & sundried tomatoes.
Bleand 10 seconds, speed 6. Scrape down bowl. - Add tomatoes, tomato paste, water, salt & cook 10 mins, 100 deg, speed 1. MC on.
- Spread a thin layer over base of baking dish.
- Add onion, garlic & oil to mixing bowl. Chop 4 seconds, speed 5
- Scrape down bowl & saute 5 mins, varoma, sp 1. MC off.
- Add spinach & if using fresh, chop 4 sec, speed 5. Scrape down & repeat if necessary.
- Add ricotta, millk, parmesan & salt. Mix 30 seconds, speed 4. MC on.
- Transfer to piping bag or zip lock bag, cut corner and pipe into cannelloni, laying then down in the tray as you go. When baking dish is full, pour over remaining tomato sauce.
- Cover with alfoil & bake for 20 minutes. Then remove alfoil, add grated cheddar and bake for a further 20 minutes uncovered.
Tomato Sauce
Cannelloni Filling
Tip
To make your ownn ricotta, you will need around 3L of milk. There is a recipe on Cookidoo.
Use left over cannelloni mix to make spinach & ricotta rolls/pastries
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?